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Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends
Fauzi, Siti Hazirah Mohamad, Rashid, Norizzah Abd, Omar, ZalihaVolume:
137
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2012.09.086
Date:
April, 2013
File:
PDF, 1.92 MB
english, 2013